Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik
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引用次数: 0

Abstract

Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase®, bromelain, α-chymotrypsin, Neutrase®, pancreatin, papain, Protamax®, and trypsin) in RAW 264.7 cells. The results showed that OMH prepared with pancreatin (OMPA) produced the highest levels of nitrite oxide in RAW 264.7 cells, through upregulation of inducible nitric oxide synthase mRNA expression. The production of pro-inflammatory cytokines such as tumor necrosis factor-α and interleukin-6 were increased with the cytokines mRNA expression. The effect of OMPA on mitogen-activated protein kinase signaling pathway was increased the phosphorylation of p38, c-Jun NH2-terminal kinase, and extracellular signal-regulated kinase in a concentration-dependent manner. Therefore, OMPA could be used as a potential immune-stimulating agent in the functional food industry.

胰蛋白酶水解产物通过丝裂原活化蛋白激酶 (MAPK) 信号通路对 RAW 264.7 巨噬细胞的免疫刺激作用
卵粘蛋白(OM)具有不溶性部分,是一种粘性糖蛋白,存在于鸡蛋白蛋白中。卵粘蛋白的酶水解物具有水溶性和生物活性。本研究调查了使用各种蛋白水解酶(Alcalase®、菠萝蛋白酶、α-糜蛋白酶、Neutrase®、胰蛋白酶、木瓜蛋白酶、Protamax® 和胰蛋白酶)获得的 OM 水解产物(OMHs)对 RAW 264.7 细胞的免疫刺激作用。结果表明,用胰蛋白酶制备的 OMH(OMPA)通过上调诱导型一氧化氮合酶 mRNA 的表达,在 RAW 264.7 细胞中产生的亚硝酸盐氧化物水平最高。肿瘤坏死因子-α和白细胞介素-6等促炎细胞因子的产生随着细胞因子 mRNA 的表达而增加。OMPA 对丝裂原活化蛋白激酶信号通路的影响是,p38、c-Jun NH2 端激酶和细胞外信号调节激酶的磷酸化增加,且呈浓度依赖性。因此,OMPA 可作为一种潜在的免疫刺激剂用于功能性食品工业。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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